Cook Naked: Cajun Style Holiday Brisket

16 Dec


Bonjour, mes amis. This week we have another treat to share from my Louisiana trip. Nara and our guest, Darrell Corvale –from the Little Bee bayou simulation in Second Life — are here to help me.

Darrell: Howdy, Bond. Here’s a baker’s hat, compliment of Little Bee’s.

Nara: He looks cute in the hat.


Bond: Merci, Darrell. Tell us about your Christmas favorite.

Darrell: Deep in the Backwoods of Texas or Louisiana, this time of the year people are deciding what to cook for Memaire, Pepere, N’oncle, Tante et Cousin, when they all visit for the holidays. Shall it be turkey, ham, or something else, but what? Heyyyyy what about smoking a brisket this year?

Bond: Magnifique!


Nara: Hoping I’m not the only one who doesn’t know this — How do you pick out a good brisket?

Darrell: If you grab her and hold her…each end gets a hand….youu should be able to bend it so that the ends touch each other.

Bond: This sounds like a test that could have many uses.

Darrell: *grins at Bond* If you can do that, and it has plenty of “marble”, that says to you: I am going to be a good one.

Bond: So true, mon ami. So true.

Nara:*elbow accidentally catches Bond’s ribs*

Bond: Oof! Sorry, Darrell, I promised to Nara to be good. Does cooking a brisket require special equipment, Darrell?

Darrell: I’ve always been able to find what I need around here….so “no”. But there are a few items that will make your job easier, so let me talk about those. If you want to smoke them as I do, then yes you need at least a barbecue pit. Not necessary to have a commercial grade smoker, but at least a barbecue pit. Of course bigger is better.

Nara: *smile* Sometimes…

Darrell: Now, Nara, we’re back on cooking equipment. Remember?

Nara: *blushes and dodges Bond’s elbow*

Darrell: Anyway…a larger pit retains heat longer, so it will be easier. If you use a teeny tiny one, you will be checking on the fire all day long.

Nara: Your equipment is certainly impressive. *blushes again* I mean the cookers, the pits, are impressive.


Darrell: I think Nara is getting sidetracked.

Bond: Her mind, she wanders, it is a writer thing.

Darell: Uh huh, Bond, must be.

Bond: Getting back to the meat, the brisket, how do we prepare it for the pit?

Darrell: You probably could do this the night before. What I do is tenderize it. Do that with a regular cooking fork. Stab it full of holes. All over. I also trim the fat off top, all but about 1/2 inch layer. The fat keeps it moist during cooking. Everything you do is about keeping her moist.

Bond: Ah, this is always the case. We strive for juicy.

Darrell: After you trim the fat and tenderize her, it’s time to rub her down.

Nara: *fans her face* It’s hot down here in the bayou.

Darrell: *laughs* Yes, it does get hot on these bayous. So, you grab you a bottle of regular kitchen mustard and just pour it all over the meat. Try to push it into those holes and all the crevices. Squeezing helps to do that.

Bond: Excellent technique, mon ami.

Darell: Then you want to dust it with some seasoning. Get you some garlic powder, black pepper, some cayenne, parsley, dried onions, etc. Mix all that in a cup and that makes a good rub.

Nara: So, now it’s time to get the meat on the fire?

Darrell: Yes, you can use regular charcoal briquettes or for a holiday flavor here, you might try apple wood. You want to wait for the fire to get white hot, around 228 degrees. The you put the meat on the fire. Basically, all we will do after that is check on the fire, add water to your steam chamber.

Bond: To keep her moist.

Darrell: *grins* Juicy. Yeah, that will steam all day.

Nara: Sheesh

Bond: It sounds easy. Nara could do it.

Nara: What’s that supposed to mean?

Darrell: Okay now, you guys almost made me forget the marinade. So, while your checking the water, fire, and have the pit open — we might as well grab our little cooking syringe and shoot that brisket full of marinade. Most places you can buy that already made now at the supermarket, or you could buy the yummy kind i use online even at


Bond: And you cook this for an hour each pound?

Darrel: Yes, that’s a good estimate. When you get to about the last hour, you wrap it in foil and put it back on the grill, lock in those juices. After that, all that’s left is slice and serve. You try it, Bond.

Bond: Ahhh. Magnifque, mon ami, magnifique. It is juicy with a hint of sweetness and Cajun fire.

Darrell: You know, Nara, you can serve any of the traditional holidays sides — baked beans, candied yams would go well.

Nara: Cornbread?

Darrell: Mais, yeah. Cornbread is great.

Bond: You are a true chef, mon ami. Darrell and his special one, Belina Corvale, have made us feel like family during our stay here at Little Bee.

Darrell and some of the Little Bee residents put on an excellent party, mes amis, host events, supply music that is a perfect mix of genres.

Nara: I’m going to have him do an event for me at the Passionate Reads Cafe soon. Right now, I’m renting one of his beautiful houseboats while I’m out here in the bayou doing some research for a new project. If you’re out by Little Bee, drop in and see me. Maybe we can go take one of Belina’s French classes together.

Bond: Thank you again, Darrell. On va se revoir — we’ll see each other again. Until next time, mes amis, wishing you a spicy holiday. Maybe you’ll try adding a little Cajun fire to your festivities this year.

If you’d like to vist with Darrell and belina you can find them at Little Bee Simulation in Sonagi. They have homes and houseboats for rent and offer a variety of service to Second Life Residents. They welcome everyone like family, so don’t hesitate to drop by.

Bond is the kinky chef from Nara Malone’s novel, The Dungeon Gourmet.
You can learn more about Nara at her website.

2 Responses to “Cook Naked: Cajun Style Holiday Brisket”

  1. Zina December 16, 2010 at 4:31 pm #

    I love homemade cornbread.

  2. Marilyn Campbell December 17, 2010 at 7:49 am #

    Wow! Love reading this column…I just want Master Bond to come prepare me, er I mean prepare the recipe for me. Must add the Second Life stuff really blows my mind. I’m getting closer to learning about it.

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